High Altitude Cooking
IC O
Guide E-215
Martha Archuleta
Extension Food and Nutrition Specialist
Cooperative Extension Service • College of Agriculture and Home Economics
High altitude presents several challenges when preparing
some foods. First, leavened products, using either yeast,
baking powder, baking soda, egg whites or steam, rise
more rapidly and often collapse. Second, foods such as
vegetables and stews cooked with moist heat take much
longer to prepare.
Atmospheric (air) pressure is 14.7 pounds per square
inch (psi) at sea level; at 5,000 ft altitude, it is 12.28 psi;
and at 10,000 ft, 10.2 psi. The relationship is inverse:
the higher the elevation, the lower the air pressure. At
higher altitudes then, air pressure is less on both leav-
ened products and the surface of boiling liquids.
As atmospheric pressure decreases, water boils at
lower temperatures. At sea level, it boils at 212°F while
each 500-ft increase in altitude causes a drop of about 1°
in the boiling point. At very high altitudes, boiling wa-
ter is relatively “cool.” Since heat, not boiling, cooks
foods at higher altitudes, more time is required for food
to reach the desired internal cooking temperature.
Low humidity, not necessarily an altitude factor but
certainly a reality in New Mexico, causes ingredients
such as flour to dry out and may produce dry, crumbly
baked products.
The following guidelines will reduce the number of bak-
ing failures or partially cooked foods frequently experi-
enced by those living at high altitudes with low humidity.
FOODS COOKED WITH MOISTURE
Vegetables, legumes, pot roasts, soups, and stews pre-
pared at a 5,000 ft altitude require additional cooking
time. Vegetable cookery is greatly affected by size, variety,
and maturity of the product, and adjustments must be
made accordingly at any altitude. Preparation time can be
reduced by one-fourth to one-third by using a pressure
saucepan, which causes the temperature of boiling water
to increase pressure builds within the sealed container.
Meat cooked by simmering or braising requires addi-
tional time at higher altitudes. In general, one-fourth
To find more resources for your business, home, or family, visit the College of Agriculture and Home Economics on the
World Wide Web at www.cahe.nmsu.edu
EX
M
S
TA
N EW
Y TE
U
N ®
IV T
E RSI
This publication is scheduled to be updated and reissued 3/10.
more time may be required at 5,000 ft. than at sea level.
Use the sea-level time and temperature when oven-
roasting meats, as oven temperatures are not affected by
altitude changes.
Hard-cooked eggs require additional time. Place cold
eggs in a saucepan, and cover with cool tap water. Cover
and set heat on high. When water temperature ap-
proaches a gentle simmer, reduce heat to a low setting. At
5,000 ft it will take about 25 minutes for eggs to cook.
The traditional 3-minute egg may take 5 to 6 minutes.
CANDIES AND FROSTINGS
Boiling causes loss of moisture through evaporation; thus,
the lower the boiling point, the sooner evaporation be-
gins. At high altitudes all liquids boil at temperatures be-
low 212°, requiring adjustments for candies and frostings.
When sugar mixtures are cooked to the temperatures
suggested in sea-level recipes, at high altitudes the faster
water loss causes the mixture to become too concen-
trated. Depending on the candy or sugar mixture, the
results may become “sugary” or hard as the sugar
re-crystallizes.
To adjust sugar recipes for altitude, reduce the
“finish” temperature. If you use a candy thermometer,
first test the temperature at which water boils. While
weather conditions may cause minor changes from day
to day, the range is usually slight. The finish tempera-
ture should be reduced by the difference between the
water boiling temperature and 212° (table 1).
At 5,000-foot altitude, water boils at approximately
202°, 10° less than at sea level; thus reduce the finish
temperature for the candy or frosting by 10°. For ex-
ample, if a sea-level recipe for creamy fudge gives a fin-
ish temperature of 238°, the corrected thermometer
reading would be 228° at 5,000 ft. The cold-water test
is reliable at any altitude as it depends solely upon the
appearance of the candy in water.
Table 1. Sugar cookery adjustment.
Finish temperature
Cold-water test Sea level 2,000 ft 5,000 ft 7,500 ft
Product
Creamy candies Soft ball 234-240°F 230-236°F 224-230°F 219-225°F
and fillling
Chewy candies Firm ball 242-248° F 238-244°F 232-238°F 227-233°F
Pulled candies, Hard ball 250-268°F 246-264°F 240-248°F 235-253°F
fillings, and
frostings with
egg whites
Toffees Soft crack 270-290°F 266-286°F 260-280°F 255-275°F
Brittles Hard crack 300-310°F 296-306°F 290-300°F 285-295°F

Rocky Mountain Frosting LEAVENED CAKES AND BREADS

1 cup sugar
1/4 cup water
1/4 cup white corn syrup
1 egg white
2 marshmallows
1/2 teaspoon vanilla
1/4 teaspoon almond extract
Cook sugar, water and corn syrup until mixture
forms a firm soft ball in cold water (231° at 5,000 ft).
Beat egg white until it forms a soft peak that droops
slightly; cut marshmallows in eighths and add to
candy mixture.
Gradually pour hot syrup on egg white mixture, beat-
ing continuously until icing holds shape and is practi-
cally cold. Add flavorings and spread on cool cake.
Makes frosting for top and sides of two 9-inch layers.
JELLY
The finish temperature for jelly is 220° at sea level, or 8°
above the boiling point of water. At 5,000 ft jelly should be
cooked to 210° as water usually boils at 202° at that altitude.
The “sheet” test from a metal spoon remains
reliable at all altitudes. As jelly thickens in cooking, in-
dividual drops run together into a “sheet” that breaks
cleanly off the edge of the spoon.
At altitudes above 3,500 ft, increase the oven tempera-
ture 25° over the temperature required at sea level unless
using glass pans when no increase is needed. (Glass does
not conduct heat as efficiently as metal.) For example,
cakes baked in metal pans at sea level at 350° should be
baked at 375° at all altitudes over 3,500 ft. Faster bak-
ing “sets” the cell framework within the flour mixture
and helps prevent falling. Use this adjustment for all
leavened foods that are high in sugar and shortening.
In areas of low humidity, dry ingredients (specifically
flour) become excessively dry unless stored in air-tight
containers. A scant decrease in flour or an additional
tablespoon of liquid per cup of flour will often bring a
batter or dough to the correct consistency.
Recipes must be adjusted for flour mixtures that con-
tain considerable amounts of sugar and shortening and
that are leavened with carbon dioxide gas from baking
powder or soda and acid (table 2).
Some sea-level cakes are delicate and defy adjustment
to varying altitudes. Rather than try to adjust such reci-
pes, choose a new favorite from altitude-tested recipes,
such as the pound cake recipe below. Other recipes, es-
pecially commercial cake mixes, are so well balanced
that little, if any, adjustment may be necessary up to
5,000 ft. Cake and Mix Recipes for High Altitudes in New
Mexico is available for a small fee from the NMSU’S
Cooperative Extension Service.

Cakes without fat: Air from beaten eggs is the leav-

DEEP-FAT FRYING
Deep-fat frying vaporizes the moisture in foods, and liq-
uids vaporize at lower temperatures in higher altitudes.
To prevent fried foods from being dry when cooked at
high altitudes, decrease the temperature 2-3° for each
1,000 ft of elevation. For example, fry doughnuts at
350-360° at 5,000 ft, rather than the temperature of
370° specified in the recipe.
ening agent. For angel food cakes beat egg whites until
they form peaks that droop slightly; in sponge cakes,
beat eggs or egg yolks until slightly thickened.
Cakes with fat: Solid shortening gives good results
in high altitude baking because the emulsifier enables
the shortening to tolerate a larger amount of liquid.
Solid shortening is preferred for “speed-mix” cakes with
a high sugar ratio.

Guide E-215 • Page 2

 Flour: All-purpose flour is preferred as its high glu- 3 cups cake flour
ten content provides strength. Always sift before mea- 1 3/4 cups sugar
suring and make the following adjustments per cup of 1 teaspoon double-acting baking powder
flour (table 2). 1 1/2 teaspoons salt
3/4 cup shortening
Egg: An additional egg provides moisture and 4 eggs plus enough milk to make one cup
strength. 3/4 cup milk
1 1/2 teaspoons flavoring
Leavening: Baking powders and baking soda are
treated alike in reductions for increased altitudes. When Baking time: 1 1/4 hours
both baking powder and soda are used in a recipe, make Oven temperature: 350°F
the suggested adjustments in both ingredients. Accurate
measurement of leavening is critical as altitude increases. Place sifted dry ingredients in large mixing bowl and
cut in shortening. Break eggs into a one-cup measuring
Table 2. Flour adjustments. cup and add enough milk to make one cup. Stir eggs
Elevation in feet Increase flour and milk and pour into dry ingredients. Beat on me-
3,500 to 5,000 1 tablespoon dium speed 3 minutes or 300 strokes by hand. Clean
sides of bowl with scraper.
5,000 to 6,500 2 tablespoons Add an additional 3/4 cup milk and flavoring and
beat for 2 minutes or 200 strokes. Pour into 10-inch
6,500 to 8,000 3 tablespoons tube pan in which the bottom has been greased and
floured. Remove from oven and cool upright completely
8,000 and over 4 tablespoons before removing cake from pan.

Where two amounts appear below, try the smaller YEAST BREADS
adjustment first. If the cake still needs improvement, Good basic recipes for yeast breads are reliable at most
use the larger adjustment (table 3). altitudes, but as fermentation of sugar in bread is faster
at higher altitudes, bread may rise in one-third to one-
fourth of the time required at lower altitudes. Watch
Table 3. Leavening, sugar, and liquid adjustments carefully and punch down when dough doubles in bulk.
Adjustment 3,000 ft 5,000 ft 7,000 ft As one package of yeast can raise 12 cups of flour, some
Baking powder cooks will reduce the yeast by half and punch down the
For each teaspoon, decrease 1/8 tsp 1/8 to 1/4 tsp 1/4 tsp dough when it doubles in bulk.
Sugar To prevent dry yeast breads, add about three-fourths
For each cup, decrease 0 - 1 Tbsp 0 - 2 Tbsp 1 - 3 Tbsp of the flour specified in the recipe or enough to make a
Liquid stiff batter. Allow batter to absorb moisture for about
For each cup, add 1 - 2 Tbsp 2 - 4 Tbsp 3 - 4 Tbsp ten minutes. Add only enough flour to make a soft
dough that is handled easily.

Because of the varying proportions of ingredients in

recipes, definite rules cannot be strictly applied for all
recipe adjustments Each recipe needs to be tested indi-
vidually. Always pencil in changes made to “scratch”
recipes.
Quick-Mix Pound Cake
The high sugar ratio in this cake is balanced by the
emulsifier in the shortening that allows for a large
amount of liquid. This excellent recipe does not con-
form to the general rule for adjustment of cake recipes.
COOKIES
Although many sea-level cookie recipes yield acceptable
results at high altitudes, they often can be improved by
a slight increase in baking temperature; a slight decrease
in baking powder or soda, fat, and sugar; and/or a slight
increase in liquid ingredients and flour.
Many cookie recipes contain a higher proportion of
sugar and fat than necessary, even at low altitudes. For
more nutritious cookies with fewer calories, up to one-
fourth of the sugar can be replaced with nonfat dry milk
powder without loss in product quality.

Guide E-215 • Page 3

QUICK LEAVENED BREADS
Biscuits: Any standard recipe can be relied on to give
good results at varying altitudes. However, adding a
tablespoon of milk to each cup of flour and reducing
baking powder slightly will improve the quality of the
product at high altitudes.
Muffins: If muffins seem dry, reduce sugar by at least
one teaspoon. Otherwise, standard muffin recipes work
well at most altitudes.
Fruit, Nut, Vegetable Quick Breads: If these breads
seem dry, reduce sugar. Usually both shortening and
sugar can be reduced by as much as one-fourth of the
total amount specified and still provide a tasty bread.
Popovers: Popover batter is strengthened if the egg
in the batter is increased and the shortening reduced.
This creates a stronger batter to retain the steam long
enough for a crust to form. Creampuffs do not require
any correction for altitude.
SUMMARY
Good, high-quality foods can be prepared at any alti-
tude. To assure success at high altitudes, remember
these four principles:
• Decrease leavening in cakes.
• Either decrease yeast or allow bread to rise a
shorter time when making yeast-leavened breads.
• Foods cooked in liquids, with or without a pres-
sure saucepan, must by cooked longer.
• Cook candy, frosting, and jelly to lower finish
temperatures.
Extension publications on high-altitude, home can-
ning are available by calling (505) 646-2701, or online
at www.cahe.nmsu.edu/pubs.

Original publication written by Alice Jane

POPOVERS Hendley, Extension Specialist Emerita
1 cup sifted all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1 cup milk
2 large eggs
1 Tablespoon margarine or butter, melted

Oven temperature: 450°

Yield: 11 medium popovers
Pan: Grease popover cup or muffin tin cups

Sift flour, salt, and sugar together. Combine milk,

eggs, and butter or margarine and add it to the dry
ingredients. Beat the mixture until smooth and well
blended (1-4 minutes).
Pour batter into greased popover or deep muffin
pans, fill each cup half full and bake for 15 minutes.
Reduce heat to 325° and continue baking for 25 min-
utes. Popovers are done when side walls are firm.

New Mexico State University is an equal opportunity/affirmative action employer and educator. NMSU and the U.S. Department of
Agriculture cooperating.
Revised March 2005 Las Cruces, NM
3C
Guide E-215 • Page 4